This Chili is truly award winning! At least according to one panel of judges. Chili is a great way to nourish your body and It's never exactly the same. I will add pictures next time I make it. If you want to be strict Paleo take the beans and corn out. Enjoy.

Ingredients:

20 oz Organic ground beef

1 LB of any of the following - sausage, deer, turkey, chicken, elk, bison, buffalo

1 Medium to large onion - Diced

2 Cloves garlic - minced or chopped small

1 Tablespoon Cocoa

1 Tablespoon Flour (Baking)

1 heaping tablespoon - Cumin

4-6 Cloves

2 Bay leaves

5 Heaping tablespoons chili powder

1 16 oz can black beans

1 16 oz can kidney beans

1 16 oz can white corn

1 16 oz can diced tomatoes

1 16 oz can stewed tomatoes

1 16 oz can tomato sauce

Mushrooms (whole or sliced)

Sea Salt

Pepper

2 Bell Pepper - Diced (Green , yellow or red)

Cup of water

Directions:

Brown all meat with onions and garlic. (Med high heat) Drain if desired. Add all spices and tomato ingredients.

36 oz organic chicken or beef stock. I used chicken because its what i had.

Salt and Pepper

Directions:

In a large boiler on medium high heat melt the coconut oil. Throw in the ground beef. (this could be deer, bison or most any type ground meat). Cook until meat is almost browned. Add minced garlic and the diced acorn squash and butternut squash. Place top on boiler for about 4-5 minutes removing the lid about every minute to stir. Then add chicken stock and thinly sliced jalapeno salt and pepper. Place top on and reduce heat to medium low and let cook for about 8 mins stirring occasionally. Add kale until pot is full and place top on. Let cook for about 2 mins remove top and add the rest of the Kale. Cook another 2 mins then add your full fat coconut milk. Stir and serve. Garnish with Avocado.

I love Fritatta's. Sometimes I love the taste but I really love the convenience and nutritional benefit.

The key to eating well is preparation and food availability. A frittata can provide all meals for a day if needed. It can also be frozen. I normally eat on a fritatta for about 3-4 days. There are a million ways to mix up a frittata. Really just like a pizza but you dont have the bread.

Ingredients:

Big table spoon coconut oil

Medium Onion

one large head of broccoli

Several handfuls of spinach

1 orange bell pepper (can be any color)

Package of Sausage. I like hot sausage. There are a million choices.

15 Eggs - Whisked

Package of mushrooms

Medium Zuchinni

2 Large Garlic Cloves

Salt and Pepper

Directions: In a large skillet that can also be placed in the oven. (If your skillet has a rubber or plastic handle that will not work). Also check to be sure that the pan will fit in the oven. Stove temperature med high. Oven temperature 350.

Chop onion to desired size.

Mince garlic. If you dont have a mincer you can chop really small or slice.

Grate zuchini with a cheese grater like hash browns. Place zuchini on a paper towel and wrap and squeeze to remove excess water.

Break broccoli up in bite size pieces.

Chop yellow pepper as desired.

Cut mushrooms up to desired size. I buy whole mushrooms remove the stem and cut the head into quarters.

Place the coconut oil in skillet with onion and garlic. Cook stirring frequently for about 3 mins.

Add Zuchinni and Yellow pepper and cook another 3 mins.

Add mushrooms and spinach. The pan will be quite full. Push everything down with a spatula. Place like a cookie sheet over the top for about 3 mins.

Pour whisked eggs over the top as evenly as possible. Let cook on the stove until the perimeter begins to harden.

Place entire pan in oven and bake 20-25 mins. Salt and pepper to taste.

I wish I had documented the process with pictures from the start but this one is to good and easy not to share.

List of things you need.

Large boiler pot

1 pound chopped kale (you can get a 2 pound bag at Costco)

3 Garlic Cloves

1 Med Red Onion

16 OZ Organic Chicken Broth

1 Rotisserie Chicken

1 large Sweet Potato

Avocado

2 Tablespoons Coconut Oil

Sea Salt

Pepper

2 Cans - Okra , Diced Tomatoes and Corn (you could definitely do this part fresh but I used what I had)

Directions:

Dice the onion and mince the garlic place in pan on medium high with the coconut oil. Saute for about 4 mins. Add chicken broth and 2 cups water and bring back to boil.

Once you get back to a boil add Kale until it reaches the top of the boiler. Cover and cook down to create more room in the pot. Approx 2 mins. Add more Kale back to the top of the pot. You will use approx 1 pound of kale.

Reduce the heat to medium low. Pull the Chicken of the bone in pieces and toss in the pot. Add Cans of Okra or whatever veggies you choose, Salt and pepper. Dice sweet potato and toss in the pot.